Search

Jerusalem artichoke (Helianthus tuberosus L.) is a plant with considerable potential for energy generation due to its rapid growth, high biomass yield, and resistance to environmental stresses. The aim of this study was to determine the influence of the nitrogen fertilization strategy on the yield and energy balance in the production technology of Jerusalem artichoke (JA) in a perennial cropping system. The article presents the results of a three-year experiment which was conducted in Poland to determine the effect of different N rates (0, 50, 75, and 100 kg ha−1) supplied with mineral fertilizers and liquid digestate on the energy balance in the production of JA aerial biomass. The experiment had a randomized block design with three replications. The demand for energy in JA cultivation reached 16.2–26.3 (year 1) and 2.9–14.6 GJ ha−1 (years 2 and 3). Energy inputs in the cultivation technology were reduced by 17–19% (year 1) and 35–47% (years 2 and 3) when mineral fertilizers were replaced with digestate. Jerusalem artichoke yields were lowest in the technology without fertilization (12.5 Mg ha−1 DM). Dry matter yield increased significantly (by 43–55%) after the application of 75 kg N ha−1, regardless of fertilizer type. The energy output of biomass peaked (230.1 GJ ha−1) in response to a mineral fertilizer rate of 75 kg N ha−1. In turn, the highest energy gain (218.5 GJ ha−1) was noted after the application of digestate at a rate equivalent to 75 kg N ha–1. The energy efficiency ratio was highest in the technology without fertilization (20.1) and after the application of digestate at a rate equivalent to 75 kg N ha−1 (19.7). Regardless of the factors that limit agricultural production, the energy balance of JA biomass production was most favorable when JA was fertilized with digestate at a rate equivalent to 75 kg N ha−1. The results of this study may pave the way for future research on novel agronomic strategies for sustainable bioenergy production, including nutrient recycling. [ABSTRACT FROM AUTHOR]

Jerusalem artichoke juice is valued for its nutritional content and health benefits. Spontaneous fermentation enhances its flavor, quality, and functional components through microbial metabolic activities. This study used high-throughput sequencing to analyze microbial community changes, and LC–MS and GC–MS to detect secondary metabolites and flavor compounds during fermentation. During natural fermentation, beneficial bacteria like Lactobacillus and Pediococcus increased, promoting lactic acid production and inhibiting harmful bacteria, while environmental bacteria decreased. Similarly, fungi shifted from environmental types like Geosmithia and Alternaria to fermentation-associated Pichia and Penicillium. A total of 1666 secondary metabolites were identified, with 595 upregulated and 497 downregulated. Key metabolic pathways included phenylpropanoid biosynthesis, with significant increases in phenylalanine, tryptophan, and related metabolites. Lipid and nucleotide metabolism also showed significant changes. Flavor compounds, including 134 identified alcohols, esters, acids, and ketones, mostly increased in content after fermentation. Notable increases were seen in Phenylethyl Alcohol, Ethyl Benzenepropanoate, 3-Methylbutyl Butanoate, Ethyl 4-Methylpentanoate, 5-Ethyl-3-Hydroxy-4-Methyl-2(5H)-Furanone, Ethyl Decanoate, Hexanoic Acid, and 1-Octanol. γ-aminobutyric acid (GABA) and other functional components enhanced the health value of the juice. This study provides insights into microbial and metabolic changes during fermentation, aiding in optimizing processes and improving the quality of fermented Jerusalem artichoke juice for functional food development. [ABSTRACT FROM AUTHOR]

The utilization of biomass ash in sustainable agriculture and increasing its fertilizing efficiency by biological agents, potentially sequestering CO2, have become important issues for the global economy. The aim of this paper was to investigate the effects of ash from sorghum (Sorghum bicolor L. Moench) and Jerusalem artichoke (Helianthus tuberosus L.) biomass, a biogas plant digestate, and a Spirodela polyrhiza extract, acting alone or synergistically, on soil fertility and the development, health and physiological properties of sorghum plants. The results show novel information concerning differences in the composition and impact of ash, depending on its origin, soil properties and sorghum plant development. Sorghum ash was more effective than that from Jerusalem artichoke. Ash used alone and preferably acting synergistically with the digestate and Spirodela polyrhiza extract greatly increased soil fertility and the growth, biomass yield and health of sorghum plants. These improvements were associated with an increased chlorophyll content in leaves, better gas exchange (photosynthesis, transpiration, stomatal conductance), greater enzyme activity (acid and alkaline phosphatase, RNase, and total dehydrogenase), and a higher biomass energy value. The developed treatments improved environmental conditions by replacing synthetic fertilizers, increasing the sequestration of CO2, solving the ash storage problem, reducing the need for pesticides, and enabling a closed circulation of nutrients between plant and soil, maintaining high soil fertility. [ABSTRACT FROM AUTHOR]

Hyperkalemia is fatal and can be caused by various reasons. Electrocardiogram changes, such as peaked T waves, PR interval (PR) prolongation, bradyarrhythmias and QRS complex (QRS) interval widening, occur as the potassium level increases. We present a case of hyperkalemia that occurred in a 69-year-old patient who took Jerusalem Artichoke extract boiled with water. He had atrial fibrillation and was admitted to the hospital with chest discomfort. His systolic blood pressure (SBP) was 90 mmHg, while his heart rate was 32 bpm. An emergency medicine doctor used atropine for symptomatic bradycardia, although ineffective. The patient's base creatinine was 1.4 mEq/L (normal: 0.5-1.3 mEq/L), indicating mild to moderate chronic kidney disease. His serum potassium was 8.1 mEq/L (normal: 3.5-5.1 mEq/L), blood urea nitrogen was 35.5 mg/dL (normal: 8-23 mg/dL), and serum creatinine was 2.71. At admission, systolic blood pressure was 70 mmHg, and we conducted transcutaneous pacing. Although SBP was elevated to 100 mmHg and potassium level was normalized, his rhythm could not be normalized without transcutaneous pacing. Thus, we inserted a temporary pacemaker, maintaining a heart rate above 70 beats per minute. History-taking revealed that the patient was taking spironolactone (a potassium-sparing agent), digoxin (which can cause hyperkalemia), propranolol and furosemide for atrial fibrillation in another local hospital for 10 years. He admitted frequently drinking water boiled with Jerusalem artichoke extract approximately >2 liters per day for 7 days. Considering that hyperkalemia is the leading fatal cause of idiopathic sinus bradycardia, if a patient has chronic kidney disease (CKD), the characteristics of food and medication should be carefully considered when providing in an outpatient setting if a patient has chronic kidney disease. [ABSTRACT FROM AUTHOR]

Fermented plant-based products are rapidly gaining popularity. Jerusalem artichoke is a medicinal plant that can be used to make fermented beverages. Samples were subjected to pretreatment (ultrasound at 35 kHz for 2, 4, and 6 min, freezing at –80 °C and −17 °C) while an untreated sample was used as control. It was shown that all types of pretreatments did not lead to an increase in protein, solids, polyphenols, and carbohydrates compared to the control sample. The greatest decrease in the values of these indicators occurs when pre-freezing tubers are used for Jerusalem artichoke dispersion production. It was also found that samples frozen at –80 °C had a significantly higher concentration of Ca, Si, Mg, and P whereas untreated samples frozen at –17 °C had more Al, K, Cu, Sr, and Cr. The processing method can affect the sensory descriptors of Jerusalem artichoke tuber dispersions to different extents, but the preference was for the control sample without pre-treatment. The fermentation of Jerusalem artichoke tuber dispersions demonstrated that S. thermophilus induced the most rapid fermentation (pH 4.75 in 5 h). The highest antioxidant activity after fermentation (55.39% FRSA) was shown for L. acidophilus H9, while the highest % FRSA value during the storage period was for L. bulgaricus (67.5%) on day 5 after fermentation. The highest viability among all selected microorganisms was detected for L. bulgaricus, L. acidophilus AT-41, and B. coagulans MTCC 5856 with the increase in biomass content by 2.3, 2.27, and 2.12 log10CFU/ml after fermentation. According to the results of sensory evaluation using hybrid hedonic scale the best results were shown for samples fermented with L. bulgaricus. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This research examines the variability in tuber yield, yield component, phenolic compounds, and antioxidant activity of twenty-five Jerusalem artichoke genotypes. The field experiment is arranged using a randomized complete block design with three replications. The plant tubers are harvested at maturity and recorded for tuber dry weight, total phenolic content, and antioxidant activity. The results show significant genetic variations in tuber dry weight, phenolic content, and antioxidant activity determined by FRAP and ABTS methods. Significant and positive correlations are found among individual tuber dry weight, number of tubers per plant, tuber dry weight, including phenolic content, and antioxidant activity determined by the FRAP method. Jerusalem artichoke genotypes are classified into five groups based on tuber dry weight, phenolic content, and antioxidant activity determined by DPPH and FRAP methods. KT504 is identified as the accession with high levels of tuber dry weight, phenolic content, and antioxidant activity, and this genotype might be used as a material source for the pharmaceutical industry. Total phenolic content in the tuber can serve as an index for selecting Jerusalem artichoke genotypes with direct high antioxidant activity.

In this study, biochemical analyses were performed for the first time on 22 different Jerusalem artichokes clones collected from different regions of Türkiye and samples from three different organs of each clone, considering the interaction effects. As a result of the study, the interaction effect of clones and sampled organs was found significant for total flavonoids, ascorbic acid, total chlorophyll, pH, H2O2 removal capacity, total dry matter, water soluble dry matter and antioxidant capacity via FRAP. According to the correlation analysis, the highest coefficient among the parameters in the tuber was between titratable acidity and total phenolic matter (0,576). Principal component analysis was used to assess the degree to which the parameters explained the variation in the gene pool. Factors directly and indirectly affecting the amount of water-soluble dry matter in the tuber were examined by path analysis. [ABSTRACT FROM AUTHOR]

Jerusalem artichoke (JA) (Helianthus tuberosus L., family Asteraceae) is an important feedstock for biofuel production due to its high biomass yield per unit area and the low costs associated with plantation establishment and cultivation technology. The chemical composition of the aerial biomass of JA grown in a perennial cycle and harvested once or twice during the growing season was determined, to assess the potential of JA for energy production. The experiment was conducted in 2018–2020 in north-eastern Poland. The study demonstrated that the crude ash (CA) content of the biomass was significantly (by 24.1%) higher when JA was harvested twice rather than once during the growing season, making it less suitable for energy purposes. However, double cutting induced an increase in the content of crude fiber (CFR), cellulose, and hemicellulose (by 87%, 41%, and 52%, respectively) in JA biomass compared with single cutting. In addition, twice-harvested JA biomass was also characterized by higher concentrations of neutral detergent fiber (NDF), acid detergent fiber (ADF), and acid detergent lignin (ADL) (by 40.7%, 38.9%, and 30.3%, respectively), and a lower (by 29.3%) concentration of water-soluble carbohydrates (WSC). These results indicate that the chemical composition of a JA biomass can be modified by selecting the appropriate harvest strategy, which is an important consideration for end users. [ABSTRACT FROM AUTHOR]

The object of this study is the process of producing polycomponent semi-finished products of a high degree of readiness using a model structure of functional equipment, in particular, based on apple, Jerusalem artichoke, table beet, and sea buckthorn. A feature of the improved technique is the implementation of preliminary heat treatment with hot steam of raw materials: apple – 1.0...2.0 min, Jerusalem artichoke – 3...6 min, and table beet – 6...12 min, respectively. Sea buckthorn was not processed, only technological rinsing was used. Grinding of raw materials was carried out on a double grinding machine (apple, Jerusalem artichoke, and table beet – 0.2...0.5 10-3m, and sea buckthorn – 0.5...1 mm). The combined production of polycomponent semi-finished products of a high degree of readiness (pastes/fractional powder) was implemented using a model structure of functional equipment. The boiling process in a rotary-film evaporator was carried out at a temperature of 55 °C for 65 seconds to a dry matter content of 25 %. Drying of the cooked multicomponent mass was carried out in a single-drum cylindrical IR dryer at a temperature of 50 °C to a final moisture content of 3...6 % and fractional grinding (0.3...0.6 mm). The rheological properties of the paste-like multicomponent semi-finished product were determined by the change in dynamic viscosity for composition 2, which is 485 Pa∙s, and in the control sample of applesauce, this indicator is 50 Pa∙s. When boiling in a rotary-film evaporator at a temperature of 55 °C to a content of 30 % of dry substances, there is an increase in the strength of dynamic viscosity by 3.2 times (600 Pa∙s), and in the control (apple paste) this indicator is 178 Pa∙s with a dry matter content of 25 %. [ABSTRACT FROM AUTHOR]

This paper analyzes the possibility of using pomace powder of musky squash (PPMS, 10–30% of the formulation) for the manufacture of foamy confectionery products based on Jerusalem artichoke syrup, which is a natural substitute for sugar syrup used in the food industry. The content of biologically active compounds (polyphenols, carotenoids) as well as the antimicrobial and antioxidant properties of pumpkin powder were evaluated. Sensory analysis was applied to measure the degree of product acceptance and the analysis revealed that the optimal amount of PPMS accepted by the tasters was 15%. The addition of PPMS increased pH and free water retention, color, and lightness intensification. During the storage period (40 days), the hardness and gumminess showed an essential increase and the cohesion of the samples gradually decreased. The addition of PPMS led to the improvement of textural parameters, thus contributing to the extension of the shelf life of products by 10 days, compared to the control sample. Mutual information analysis was applied to determine the influence of PPMS concentration and storage time of foamy confectionery products on mean total score, mean sensory profile score, moisture content, water activity, antioxidant activity, hardness, cohesiveness, and gumminess. The results of this research indicate that the use of pumpkin pulp in the manufacture of foamy confectionery products can significantly increase their biological value and sensory characteristics and ensure an extension of the products' shelf life. [ABSTRACT FROM AUTHOR]

The study investigates the effects of incorporating Jerusalem artichoke (Helianthus tuberosus L.) into ice cream formulations on their physicochemical and antioxidant properties of icecream. Jerusalem artichoke (JA), known for its high inulin content and beneficial carbohydrates, was added to ice cream in varying concentrations (5%, 10%, and 15%) and evaluated for its impact on dry matter, protein, ash, pH, acidity, sugar content, viscosity, volume increase, initial dripping time, total melting time, color values, total phenolic content, DPPH free radical scavenging activity, and total antioxidant capacity. The results revealed that the addition of JA significantly improved the dry matter and antioxidant properties of the ice cream, with the highest values observed in samples containing 10% and 15% JA. Total phenolic content increased from 363.51 mg GAE/kg in the control to 587.47 mg GAE/kg with 15% JA, while DPPH scavenging activity rose from 12.49% to 18.04%. On the other hand, the control sample has the highest total antioxidant capacity (4517.29 mg AAE/kg), while the JA samples generally exhibit lower values. The protein content decreased slightly with the addition of JA, while ash content increased. The pH and titratable acidity values also showed significant changes, with higher concentrations of JA resulting in higher pH and acidity. Overall, the incorporation of JA into ice cream formulations enhances the nutritional and functional properties. These findings suggest that JA is a valuable ingredient for developing functional ice cream with potential health benefits. [ABSTRACT FROM AUTHOR]

Farming practices of the past century have dramatically increased annual crop yields to unprecedented levels but have consequentially created increasing ecological and public health concerns, posing a long‐term threat to global food security. Soil tillage and chemical inputs perpetuate soil erosion, biodiversity loss, wetlands eutrophication, carbon emissions, and other farming stressors. Concomitantly, accompanying poor dietary patterns and malnutrition increase the risk for chronic diseases, such as cardiovascular diseases, obesity, type 2 diabetes, and cancer, which account for greater than 70% of global mortality per annum. Altogether, such annual monocropping systems exacerbate food insecurity, necessitating action across the fields of public health, agriculture, nutrition, medicine, and environmental ecology, that is, a transdisciplinary approach. Herein, we argue that the perennialization of crops creates an opportunity to address the challenges of environmental sustainability and nutritional adequacy economically. Unlike annuals, perennial crops have deeper roots for increased drought tolerance and reduced needs for fertilization and irrigation. Adopting perenniality can result in greater drought tolerance and improved soil health while reducing erosion, farming labor, and seed purchasing. Furthermore, perennializing novel staple crops may offer a superior and diverse dietary profile of phytochemicals, fiber, and macronutrients compared to conventional annuals. Instead of traditional perennial tree crops, we focus on intermediate wheatgrass Kernza® (Thinopyrum intermedium) and sunflowers (Helianthus tuberosus, H. maximiliani, and Silphium integrifolium) as exemplars of perennial staple food crops for grain and oil, respectively, at different stages of perennial crop commercialization. Ultimately, we discuss how integrating perenniality has the potential to revolutionize global agriculture and address food security concerns for the remainder of the 21st century. [ABSTRACT FROM AUTHOR]

This article presents the results of a three-year experiment (2018–2020) conducted at the Agricultural Experiment Station in Bałcyny (north-eastern Poland) with the aim of determining Jerusalem artichoke (JA) yields and the energy balance of biomass production in (i) a perennial cropping system (only aerial biomass was harvested each year) and (ii) an annual cropping system (both aerial biomass and tubers were harvested each year). When JA was grown as a perennial crop, the demand for energy reached 25.2 GJ ha−1 in the year of plantation establishment and 12.3–13.4 GJ ha−1 in the second and third year of production. The energy inputs associated with the annual cropping system were determined in the range of 31.4–37.1 GJ ha−1. Biomass yields were twice as high in the annual than in the perennial cropping system (20.98 vs. 10.30 Mg DM ha−1). Tuber yield accounted for 46% of the total yield. The energy output of JA biomass was 1.8 times higher in the annual than in the perennial cropping system (275.4 vs. 157.3 GJ ha−1). The average energy gain in JA cultivation ranged from 140 (perennial crop) to 241 GJ ha−1 (annual crop). The energy efficiency ratio of JA biomass production reached 7.7–13.3 in the perennial cropping system, and it was 20% lower in the annual cropping system. These results imply that when JA was grown as an annual crop, an increase in energy inputs associated with plantation establishment (tillage and planting) and the harvest and transport of tubers was not fully compensated by the energy output of tubers. [ABSTRACT FROM AUTHOR]

The Jerusalem artichoke (Helianthus tuberosus) is a high-yield crop, and a great source of fermentable sugars, which gives the plant the potential to be used as raw material for economical fuel alcohol production. In this article, the authors focus on the technological aspect of the biofuel manufacturing process and its properties. First, the fuel alcohol manufacturing process is described, afterwards assessing its characteristics such as kinematic viscosity, density and octane number. The amount of fuel alcohol obtained from 10 kg of biomass equals to 0.85 L. Afterwards, the mixtures of gasoline and obtained fuel alcohol are prepared and studied. Optimal alcohol and gasoline mixtures are determined to obtain biofuels with octane ratings of 92, 95 and 98. The kinematic viscosity of obtained mixtures does not differ significantly from its values for pure gasoline. The obtained biofuel mixture with 25% alcohol content yielded a decrease of sulfur content by 38%, an increase of vaporized fuel amount by 17.5% at 70 °C and by 10.5% at a temperature of 100 °C, which improves engine startup time and ensures its stable operation in comparison to pure gasoline. The alcohol obtained can be successfully used as a high-octane additive for gasolines. [ABSTRACT FROM AUTHOR]

This review describes a 50-year-long research study on the characteristics of Helianthus tuberosus L. tuber dormancy, its natural release and programmed cell death (PCD), as well as on the ability to change the PCD so as to return the tuber to a life program. The experimentation on the tuber over the years is due to its particular properties of being naturally deficient in polyamines (PAs) during dormancy and of immediately reacting to transplants by growing and synthesizing PAs. This review summarizes the research conducted in a unicum body. As in nature, the tuber tissue has to furnish its storage substances to grow vegetative buds, whereby its destiny is PCD. The review's main objective concerns data on PCD, the link with free and conjugated PAs and their capacity to switch the destiny of the tuber from a program of death to one of new life. PCD reversibility is an important biological challenge that is verified here but not reported in other experimental models. Important aspects of PA features are their capacity to change the cell functions from storage to meristematic ones and their involvement in amitosis and differentiation. Other roles reported here have also been confirmed in other plants. PAs exert multiple diverse roles, suggesting that they are not simply growth substances, as also further described in other plants. [ABSTRACT FROM AUTHOR]

The object of this study is the implementation of low-temperature processes for the production of meat and vegetable products under the conditions of adding a dried semi-finished product of a high degree of readiness to the recipe when using the designed universal rotary device of continuous action. The rotary device of continuous action for low-temperature processing of meat and vegetable products with a cylindrical working chamber is heated by a film-like resistive electronic heater of the radiating type. It has a stationary wall (with a technical door for unloading and loading the device) and a technical wall (with an opening angle of 90°). On the inner surfaces of the walls, inclined converging ribs with an angle of 25° are installed, which are covered with an electric heater. Semi-finished meat and vegetable products are loaded onto carts with technological containers and mounted on a frameless drum (rotation frequency 0.03...0.06 s–1). The device converts secondary thermal energy into low-voltage power supply voltage (~3...8 W) for autonomous operation of fans. The proposed integrated adaptive mechanism for the system of complex interaction of the agricultural, processing, and production sectors implies the formation of resource efficiency of production processes from "farm to table". The designed device implements the process of frying meat-vegetable bread under conditions of reaching 80 °C in the center of the product. The obtained temperature field data confirm the uniformity of the temperature field during frying of the product (cooking readiness of the product at the initial weight of 650±20 g – 4.0 hours). The introduction of a multicomponent dried fraction based on potatoes, Jerusalem artichokes, zucchini, and carrots into the recipe of meat-vegetable bread reduces the weight loss of the semi-finished product during frying by 12.3 %. It increases the content of calcium, phosphorus, vitamin C accompanied with a decrease in energy value by 28.1 %. [ABSTRACT FROM AUTHOR]

The literature review focuses on a comprehensive analysis of scientific research aimed at studying the interaction of phytoparasitic nematodes with energy crops such as Miscanthus, Jerusalem artichoke, and paulownia, as well as examining the factors influencing the spread of these nematodes in cultivation systems of three biofuel crops: giant Miscanthus, velvetleaf, and Jerusalem artichoke. The research is grounded in analyzing the interaction between nematodes and the yield of these crops, along with the potential positive impact of nematode communities from different trophic groups on soil quality and phytoremediation. Special attention is given to phytoparasitic nematodes, which are among the most widespread soil pests of plants. Considering the interaction between nematodes and energy crops is crucial for developing resilient and efficient cultivation systems that ensure high yields and preserve the biodiversity of soil ecosystems.The research concludes that phytoparasitic nematodes have a significant negative impact on the cultivation of energy crops, particularly giant miscanthus. However, certain climatic, chemical, and physical conditions are conducive to the formation of nematode communities that can positively affect soil quality and maintain its fertility. The review provides an overview of three energy crops for biofuel production (giant Miscanthus, velvetleaf, and Jerusalem artichoke), highlighting the nematode pests associated with each of these crops, which have been found in the rhizosphere of plants over many years of published research. Attention is also given to the negative impact of phytoparasitic nematodes on the cultivation of energy crops, especially Miscanthus. However, it has been observed that certain climatic, chemical, and physical conditions favor the formation of nematode communities that can positively influence soil quality and maintain its fertility. This work is significant for the development of strategies to manage the population levels of various trophic levels of nematodes, especially phytoparasitic ones, particularly in the context of cultivating promising energy crops for biofuel production. Additionally, the review describes the important influence of phytoremediation on the population of nematode communities in the soil. The obtained results can serve as a basis for further research in this field and the implementation of effective methods to preserve soil fertility and increase the productivity of energy crops. Furthermore, the findings of this literature review can contribute to the development of environmentally sustainable methods for cultivating energy crops, thereby aiding in the conservation of natural resources and reducing the impact of agricultural activities on the environment. [ABSTRACT FROM AUTHOR]

Fermented sausage was manufactured with adding Jerusalem artichoke (JAP), as a prebiotic, and milk permeate powder, as a milk sugar, and fermented with 5% of probiotic lactic acid bacteria. Sausage samples were produced in six treatments, A10, P10, B10, A40, P40 and B40, fermented by Lb. acidophilus (A), Lb. paracasei (P) or Bifido. Bifidum (B) both of them was mixed with Str. thermophilus in 1:1 and 10% or 40% of JAP. . Control (C) was represented by mixing sausage with Str. thermophilus (5%) without adding JAP. Titratable acidity%, pH, TVB-N, and TBA were determined at intervals of (fresh, 7, 14, 21, and 28 days). Moisture, protein, fat and ash were analyzed at intervals of (fresh, 14, and 28 days). Sensory evaluation was performed at the end of ripening period. Results showed that acidity, fat, protein, ash, TVB-N, and TBA increased during ripening period. However, pH values and moisture content decreased throughout ripening, but the pH values started to increase at the end of ripening period. Moreover, TBA and TVB-N contents were higher in C sample than the other samples. No significant differences were found in sensory evaluation among all treatments, except P10, which had a higher total sensory score. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Jerusalem artichoke has the characteristics of high yield, strong adaptability and wide application range, and is rich in active substances such as inulin, flavonoids, chlorogenic acid and amino acids. Jerusalem artichoke has the functions of improving the intestinal ecological environment of livestock and poultry, relieving constipation, promoting mineral absorption, regulating blood glucose and blood lipids. Jerusalem artichoke can reduce livestock mortality, improve slaughter rate, meat quality, production performance and immune organ index, and has the potential to be used as a functional feed additive. In this paper, the physicochemical properties, physiological functions and applications of Jerusalem artichoke inulin, chlorogenic acid, flavonoids and amino acids in animal production were reviewed, to provide a reference for promotion and application of Jerusalem artichoke as a functional feed additive in livestock production. [ABSTRACT FROM AUTHOR]

This article discusses the life and work of Fania Lewando, a vegetarian author and restaurateur in Poland during the early 20th century. Lewando's cookbook, "Vegetarish-Dietisher Kokhbukh," contains 408 vegetarian recipes that draw from traditional Ashkenazic cookery as well as Polish and Lithuanian cuisines. The article highlights the authoritative nature of Lewando's voice and the challenges she faced as a Yiddish writer in a time when the Polish language was finding a new voice. The article also emphasizes the importance of seasonal vegetables in Jewish cooking and the lasting impact of Lewando's recipes. [Extracted from the article]

As a critical non-grain energy crop material, Jerusalem artichoke holds potential to produce bio-liquid fuels as a novel energy source. To accurately identify potentially suitable areas for Jerusalem artichoke cultivation in Shaanxi, this study utilized data on the spatial distribution of 29 Jerusalem artichoke samples within the province, incorporating 26 environmental factors. In conjunction with the distribution of marginal land in Shaanxi, the study applied the MaxEnt model to simulate the potential habitat distribution under current and future climate scenarios, and the results were superimposed with the existing range of marginal land in Shaanxi for further analysis. The findings revealed that: (1) the MaxEnt model exhibited high precision (current AUC=0.914) in simulating the potential habitat of Jerusalem artichoke in Shaanxi. (2) The potential distribution of Jerusalem artichoke currently lies primarily in Dingbian, Zhidan, Xixiang Hanbin District in Ankang, Shangzhou District in Shangluo and Xixiang, with the total suitable area of marginal land approximating 75992km², accounting for 36.9% of the total area. The low, medium and high suitability areas amount to approximately 63169km², 11617km², and 1205km² respectively, with the primary marginal land use type being moderately coverage grassland. (3) The key environmental factors influencing Jerusalem artichoke growth are soil depth (142.4-155.4cm), the highest temperature in the warmest month (29.4-31.6℃), elevation (210-593m), aspect (70.7°-239.5°), and slope (0-10.5°). (4) Under four future climate scenarios, the overall area suitable for medium to high-intensity cultivation of Jerusalem artichoke in Shaanxi is expected to see a significant increase. Specifically, the area of medium to high suitability for the cultivation of Jerusalem artichoke is expected to increase by 14.39% to 46.46% and 46.90% to 95.39% from 2021 to 2040, and by 15.95% to 71.52% and 48.46% to 111.40% from 2041 to 2060. In conclusion, current and future climate changes are likely to expand the suitable cultivation area for Jerusalem artichoke in Shaanxi. In conclusion, comparing the historical climate data, the future climate change will help to expand the suitable Jerusalem artichoke growing area in Shaanxi. Experimental introductions in highly suitable areas, such as Dingbian and Shangzhou districts in Shangluo are recommended to verify the suitability of Jerusalem artichoke to the local environment and explore the feasibility of extended cultivation. [ABSTRACT FROM AUTHOR]

The discrete element method (DEM) and response surface methodology (RSM) were used to determine the input parameters and combination of operational factors required for optimizing the Jerusalem artichoke (Helianthus tuberosus L.) harvesting tool in cohesive soil. The DEM soil model consisted of particles with different radii in three shapes calibrated using angle of repose and cone penetration data. Compared with data from a soil bin subsoiler evaluation, the DEM model showed acceptable relative errors for draught force (6.7%), vertical force (4.5%), and furrow width (9.3%). The effects of operational factors, including forward speed, vibration frequency, and amplitude, on response variables such as draught and vertical forces, drawbar power, and abrasive wear were analyzed for three harvesting shovels (S-shape, step-shape, and fork-shape). The ratio of vibratory speed to forward speed (velocity ratio, Vr) was used to analyze the combined effect of the factors. The operational factors significantly affected all the response variables (p<0.05). At Vr > 1 (1.2-3.9), soil reaction forces and drawbar power were considerably reduced. The optimal parameters for minimizing the response variables were 2.5 km h-1 forward speed, 14.5 Hz frequency, 30 mm amplitude, and S-shape shovel at Vr = 3.9. The minimum draught force, vertical force, drawbar power, and Archard wear depth were 4.64 kN, 0.41 kN, 2.64 kW, and 2.36 mm, respectively, at an operating depth of 350 mm. Operating in vibratory mode reduced draught force by 54% with the full width of the implement. Future work should include Jerusalem artichoke tubers in the simulation and experimental validation. [ABSTRACT FROM AUTHOR]

Meat and meat products, which are significant in human nutrition, are consumed with pleasure, as well as their rich essential nutrients, sensory properties, and taste in adequate and balanced nutrition. Within the scope of the study, gluten-free flour alone (20% (w/w)) and vegetable powders (5% (w/w)) were used in the production of meatball snacks using the explosive puff drying (EPD) method. The effects of two different pre-drying processes (hot air drying (HAD) and freeze drying (FD)) on the final product properties were discussed. While using chickpea flour as gluten-free flour; we preferred adding vegetable powders with high fiber and prebiotic content, such as Jerusalem artichoke, and red beetroot powders. The physical and chemical properties of the samples dried by both methods (HAD + EPD and FD + EPD) containing chickpea flour and red beetroot powder were found suitable for consumption as snack products. However, the expansion rate (94.27%), total phenolics content (100.07 µg GAE/g DM), textural hardness value (1053.65 N), textural crispness (24 peak number), and sensory impression (8.4) values of products containing chickpea flour and beet powder dried with FD + EPD dried gave the best results among the groups (p < 0.05). In addition, the sensory analysis showed that this sample was preferable to the other samples. The pre-drying processes we applied, and the moisture content of pre-dried samples had a significant effect on puffed dried product quality. Oil losses, shrinkage, and the formation of cracks with the HAD method were observed. It was determined that FD as a pre-drying method before EPD minimized the nutrient losses (total protein content, total fat content, total phenolics content) and preserved the physical (ΔE < 15) properties of the snack samples. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Jerusalem artichoke (Helianthus tuberosus L.) is a crop that basically originated in countries of central-eastern North America. The tuber of the plant contains inulin, a fructose polymer. The degraded product is called oligofructose which is extensively used in the food industry. In recent decades, chitosan nanoparticles (NPs), a potential polymeric and bio-based NP, have attracted a lot of attention. They have considerable promise as functional elements that enhance the application of antimicrobial activity in food packaging, as well as nanocarriers that encapsulate items like medications or active compounds, convey them to a specific region or site, and enable a controlled release. One option for extending the shelf life of food is nanotechnology, which makes it possible to create active food packaging that combines the qualities of antimicrobial agents and external barriers. In this case, we combine chitosan nanoparticles with Jerusalem artichoke plant. Therefore, the goal of the current study is to assess, by sensory, chemical, and microbiological tests, the effects of Jerusalem artichoke chitosan nanoparticles on the shelf life and quality of shrimp popcorn at different concentrations (0.02, 0.2, and 0.5%). Samples treated with Jerusalem artichoke chitosan nanoparticles saw a 12-day shelf-life extension at 4±1°C, but untreated samples only saw a 6-day shelf-life extension at the same temperature. On the other hand, the data obtained showed that during the storage period (0, 3, 6, 9, and 12) days, shrimp popcorn samples treated with 0.5% Jerusalem artichoke chitosan nanoparticles significantly reduced the total aerobic bacterial count (TBC), total coliforms count, and total yeast and mould count. [ABSTRACT FROM AUTHOR]

Numerous underexplored plant species are believed to possess considerable potential in combating oxidative stress and its associated health impacts, emphasizing the need for a comprehensive methodological screening approach to assess their antioxidant capacity. This study investigated 375 plant extracts, utilizing both cell-free and cellular methods to evaluate their antioxidant properties. Target-based antioxidant capacity was evaluated by the total phenolic content (TPC) and ferric reducing antioxidant power (FRAP) assays. Cell-based assays employed the H2DCF-DA probe to measure reactive oxygen species (ROS) levels and the Griess assay to quantify nitric oxide (NO) levels in stressed Caco-2 and RAW264.7 cells, respectively. The highest TPC and FRAP values were found in extracts of Origanum vulgare and Fragaria × ananassa leaves. Several plant extracts significantly reduced stress-induced ROS or NO levels by at least 30%. Distinctive selectivity was noted in certain extracts, favoring the significant reduction of NO (e.g., Helianthus tuberosus extract), of ROS (e.g., Prunus domestica subsp. Syriaca extract), or of both (e.g., Fragaria × ananassa leaf extract). A strong correlation between TPC and FRAP values and moderate correlations between the results of the cell-free and cell-based assays were evident. These findings highlight the great antioxidant potential of underexplored plant extracts and the diversity of the underlying mechanisms, emphasizing the importance of a multifaceted approach for a comprehensive assessment. [ABSTRACT FROM AUTHOR]

According to global analytical agencies the most promising area of development of the food industry is the enrichment of food products with physiologically functional ingredients – dietary fiber, vitamins, minerals, etc. Analysis of the market for functional ingredients indicates the prospects of organizing the production of domestic inulin and other biologically active components from various anatomical parts herbaceous tuberous plant of the Sunflower genus – Jerusalem artichoke, the distinctive features of which are high yield of tubers, unpretentiousness to cultivation conditions, resistance to diseases and pests. The purpose of the research was to develop a technology for the production of inulin and chlorophyll from Jerusalem artichoke tubers and leaves. The work used generally accepted physical and chemical methods for studying plant objects. The results of the research made it possible to establish optimal technological parameters for the process of extracting inulin from Jerusalem artichoke tubers with a 60% aqueous-alcohol solution. The technology has been proposed for the production of inulin from Jerusalem artichoke tubers, based on the fractionation of a mixture of components with different molecular weights, by passing them through polyamide composite membranes of reverse osmosis roll type. It has been established that the molecular weight of inulin isolated from Jerusalem artichoke tubers of the «Interes» variety is 5.84 kDa. It has been revealed that Jerusalem artichoke leaves contain a and b chlorophyll in amounts of 6.98 and 0.74 mg/g of wet matter. Copper chlorophyll derivatives isolated from Jerusalem artichoke leaves are promising not only as food colorings, but also as biologically active substances with a wide spectrum of action. The target products obtained using the proposed technology – inulin and copper derivatives of chlorophylls – can find wide practical application in the food industry and in public catering.

Currently, the key trends in the global food market include the rapidly developing functional nutrition industry, which is of great interest to consumers. Inulin is a natural polysaccharide of plant origin, consisting of residues of E-fructofuranose (fructose). The object of the research is inulin extract from Jerusalem artichoke at different humidity levels. It has been established that to intensify the drying process of inulin extract, it is advisable to increase the mass transfer surface, which can be achieved by spraying the initial product, and using volumetric energy supply methods, in particular, radiation energy supply. The important and most energy-intensive stages of drying are carried out in the hygroscopic area of equilibrium humidity of the object of the research, which determines the intensity and mechanism of the dehumidification operation in order to increase the degree of perfection, select rational operating parameters, adapt to the object of the analysis and solve a mathematical model of removal moisture from it. Based on the sorption isotherms and hygroscopic parameters of the inulin extract obtained in preliminary studies, obtained by dehydrating the inulin extract from Jerusalem artichoke (variety «Skorospelka», grown by JSC «Chaganskoe», the bAstrakhan region), a thermodynamic analysis of the process of sorption and desorption was carried out in different ranges of humidity variation. The total binding energy of moisture with the dry residue of inulin and its thermodynamic components were found. The data obtained do not contradict known literature sources and can be recommended when designing processes for removing moisture from inulin extract and designing drying devices.

Jerusalem artichoke juice is valued for its nutritional content and health benefits. Spontaneous fermentation enhances its flavor, quality, and functional components through microbial metabolic activities. This study used high-throughput sequencing to analyze microbial community changes, and LC–MS and GC–MS to detect secondary metabolites and flavor compounds during fermentation. During natural fermentation, beneficial bacteria like Lactobacillus and Pediococcus increased, promoting lactic acid production and inhibiting harmful bacteria, while environmental bacteria decreased. Similarly, fungi shifted from environmental types like Geosmithia and Alternaria to fermentation-associated Pichia and Penicillium. A total of 1666 secondary metabolites were identified, with 595 upregulated and 497 downregulated. Key metabolic pathways included phenylpropanoid biosynthesis, with significant increases in phenylalanine, tryptophan, and related metabolites. Lipid and nucleotide metabolism also showed significant changes. Flavor compounds, including 134 identified alcohols, esters, acids, and ketones, mostly increased in content after fermentation. Notable increases were seen in Phenylethyl Alcohol, Ethyl Benzenepropanoate, 3-Methylbutyl Butanoate, Ethyl 4-Methylpentanoate, 5-Ethyl-3-Hydroxy-4-Methyl-2(5H)-Furanone, Ethyl Decanoate, Hexanoic Acid, and 1-Octanol. γ-aminobutyric acid (GABA) and other functional components enhanced the health value of the juice. This study provides insights into microbial and metabolic changes during fermentation, aiding in optimizing processes and improving the quality of fermented Jerusalem artichoke juice for functional food development.

The utilization of biomass ash in sustainable agriculture and increasing its fertilizing efficiency by biological agents, potentially sequestering CO2, have become important issues for the global economy. The aim of this paper was to investigate the effects of ash from sorghum (Sorghum bicolor L. Moench) and Jerusalem artichoke (Helianthus tuberosus L.) biomass, a biogas plant digestate, and a Spirodela polyrhiza extract, acting alone or synergistically, on soil fertility and the development, health and physiological properties of sorghum plants. The results show novel information concerning differences in the composition and impact of ash, depending on its origin, soil properties and sorghum plant development. Sorghum ash was more effective than that from Jerusalem artichoke. Ash used alone and preferably acting synergistically with the digestate and Spirodela polyrhiza extract greatly increased soil fertility and the growth, biomass yield and health of sorghum plants. These improvements were associated with an increased chlorophyll content in leaves, better gas exchange (photosynthesis, transpiration, stomatal conductance), greater enzyme activity (acid and alkaline phosphatase, RNase, and total dehydrogenase), and a higher biomass energy value. The developed treatments improved environmental conditions by replacing synthetic fertilizers, increasing the sequestration of CO2, solving the ash storage problem, reducing the need for pesticides, and enabling a closed circulation of nutrients between plant and soil, maintaining high soil fertility.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Jerusalem Artichoke (Helianthus tuberosus L.), an emerging "food and fodder" economic crop on the Qinghai-Tibet Plateau. To tackle problems such as incomplete fermentation and nutrient loss occurring during the low-temperature ensilage of Jerusalem Artichokes in the plateau's winter, this study inoculated two strains of low-temperature resistant lactic acid bacteria, Lactobacillus plantarum (GN02) and Lactobacillus brevis (XN25), along with their mixed components, into Jerusalem Artichoke silage material. We investigated how low-temperature resistant lactic acid bacteria enhance the quality of low-temperature silage fermentation for Jerusalem Artichokes and clarify its mutual feedback effect with microorganisms. Results indicated that inoculating low-temperature resistant lactic acid bacteria significantly reduces the potential of hydrogen and water-soluble carbohydrates content of silage, while increasing lactic acid and acetic acid levels, reducing propionic acid, and preserving additional dry matter. Inoculating the L. plantarum group during fermentation lowers pH and propionic acid levels, increases lactic acid content, and maintains a dry matter content similar to the original material. Bacterial community diversity exhibited more pronounced changes than fungal diversity, with inoculation having a minor effect on fungal community diversity. Within the bacteria, Lactobacillus remains consistently abundant (>85%) in the inoculated L. plantarum group. At the fungal phylum and genus levels, no significant changes were observed following fermentation, and dominant fungal genera in all groups did not differ significantly from those in the raw material. L. plantarum exhibited a positive correlation with lactic acid and negative correlations with pH and propionic acid. In summary, the inoculation of L. plantarum GN02 facilitated the fermentation process, preserved an acidic silage environment, and ensured high fermentation quality; it is a suitable inoculant for low-temperature silage in the Qinghai-Tibet Plateau. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine the effect of biostimulants on the content and uptake of selected macronutrients (phosphorus, calcium, magnesium and potassium) in tubers of two varieties of Jerusalem artichoke. The experiment was conducted in a two-factor arrangement (split-plot) with three replications in 2021-2022 at an individual farm in Międzyrzec Podlaski, Poland. The effect of two factors was studied. The first-order factor was two varieties of Helianthus tuberosus: 'Albik' and 'Rubik', and the second-order variants of biostimulant application: Kaishi, Maral, Nutrigreen AD, and Vanadoo. The effectiveness of the application of individual biostimulants in the cultivation of two varieties of Jerusalem artichoke was compared with the control object (without the application of biostimulants). The variety 'Rubik' accumulated the most phosphorus, calcium and potassium and the variety 'Albik' accumulated magnesium. Biostimulants increased the concentration of phosphorus, magnesium and calcium, and decreased potassium compared to topinambur tubers harvested from the control object. Macronutrient content in tubers of the tested varieties. Helianthus tuberosus can be ranked in descending order: potassium > phosphorus > calcium> magnesium. The cultivar 'Albik' was characterized by the highest macro-nutrient uptake capacity. The application of biostimulants increased the uptake of phosphorus, magnesium, calcium and potassium compared to the control. The content and uptake of phosphorus, calcium, magnesium and potassium were influenced by climatic conditions. [ABSTRACT FROM AUTHOR]

In this research, microcrystalline celluloses (MCC) extracted from Jerusalem artichoke stalk, Sweet sorghum stalk, Distiller's grains, and Chinese herb residue were respectively incorporated with poly (vinyl alcohol) (PVA) to prepare the biodegradable composite films for the preservation of Lanzhou lily. The effects of different MCC sources and contents on the physicochemical properties of composite films were investigated. The crosslinking of four kinds of obtained MCCs with PVA could significantly improve the thermal stability and UV–Vis barrier property of PVA film. When the amount of MCC was 5%, the decrease of PVA/CHRMCC composite film was the largest among the four films, which was 30.97%. In the second stage of thermal decomposition, the decomposition temperature of MCC/PVA composite film is lower than that of pure PVA film (233.12 °C). A majority of PVA/MCC composite films have good mechanical properties and flat surface, especially the composite films fabricated with 5% MCC, which was elected for subsequent preservation of lily bulbs. Lily bulbs packaged with PVA/MCC composite films demonstrated enhanced preservation efficacy. This is attributed to the film's ability to slow down respiration and decrease enzyme activity. Notably, by the end of the 12th day of storage, the PPO activity in lily bulbs wrapped with MCC/PVA was approximately 29% less than that of the control group. This can be ascribed to the film's capability in inhibiting gas exchange and the accumulation of malondialdehyde. Moreover, PVA/CHRMCC composite film was recommend based on subordinate function method. [ABSTRACT FROM AUTHOR]

Copyright of African Journal of Biological Sciences is the property of African Journal of Biological Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The Jerusalem artichoke (Helianthus tuberosus L.) is high in protein, inulin, and other bioactive ingredients. In this study, the effect of heat treatment methods as well as the effect of the variety on its total polyphenol content and antioxidant activity were investigated. The total polyphenol content ranged from 0.36 to 0.87 mg GAE.g-1 DW in raw flesh and from 0.41 (baking) to 1.01 mg GAE.g-1 DW (boiling) in heat-treated tubers. The antioxidant activity (AA) was determined by the methods of DPPH and FRAP. DPPH values ranged from 0.18 to 1.09 (raw flesh), 3.03 to 4.74 (boiled samples), 2.34 to 2.94 (baked samples), 2.88 to 3.22 (microwaved samples), and 2.25 to 6.17 (steamed samples) μmol TE.g-1 DW. AA values by the method FRAP ranged from 3.5 to 3.82 (raw flesh), 7.51 to 8.53 (boiled samples), 4.26 to 6.80 (baked samples), 4.98 to 6.72 (microwaved samples), and 4.89 to 8.04 (steamed samples) μmol TE.g-1 DW. All studied heat treatment methods had a positive effect on the TPC and AA. Our results confirm the promising potential of artichoke use in functional food preparation. [ABSTRACT FROM AUTHOR]

The object of this study is the process of thickening organic polycomponent compositions based on Jerusalem artichoke, apples, pumpkin, cranberry, and dogwood to produce high-level semi-finished products employing the proposed equipment and technological solutions implemented in a unified reactor. Conventional thickening devices have a steam heat supply system, which leads to overheating of certain layers of raw materials and prevents the mobile properties of the apparatus under the conditions of significant execution of organic properties of raw materials. The introduction of apratur-technological solutions could provide the competitive advantage of the reactors by heating the film-like emitting electric heater using a mixing device with a heating surface. Increasing the total area of heat exchange to 1.24 m2 (prototype – 0.98 m2). There is a decrease in specific heat consumption by 20 %, specific metal capacity by 47 %, and the duration of the process by 30 %. We have determined rheological properties in the thickening of the organic polycomponent composition of the paste at a temperature of 55 °C and a shift rate within 3.0…4.5 s-1, effective viscosity is in the range of 22...3.5 Pa•s. In this case, the kinetics of boiling in an improved reactor are by 27 % smaller than that in the basic structure R-P-150 m. According to organoleptic indicators, the composition "B" has a pleasant harmonious taste of all components. The results of the studies are relevant for practical implementation in the temperature range from 35 °C to 55 °C. The hardware and technological solutions form the competitiveness of mobile reactors for the thickening of plant semi-finished products under conditions of elimination of the steam component and an increase in the surface of the heat exchange of the mixing device. Providing preference in operating duration with the simultaneous use of Peltier elements to convert secondary heat to the autonomous work of exhaust fans in the motor compartment. [ABSTRACT FROM AUTHOR]

Citric acid is an organic acid found in the highest concentration in a number of plants and widely used in many branches of industry. In addition, it is a one of the metabolites synthesizing by many microorganisms, especially fungi. The aim of this work was the comparing of citric acid biosynthesis under various conditions of Aspergillus niger cultivation on an inulin-containing extract obtained from Jerusalem artichoke plant tubers. By spectrophotometric method, 7% inulin was determined in the extract. The cultivation of fungi was carried out during 6 days in two ways: in an incubator for surface cultivation and on a shaker for submerged cultivation. The content of citric acid was determined by High Performance Liquid Chromatography. The results shown, that the maximum amount of citric acid was observed in case of submerged cultivation on the fourth day of growth. The yield of citric acid was 80.5% for submerged cultivation and 61.3% for surface cultivation. As well as, the possibility of using extract of tubers as effective raw material was determined. Thus, it can be seen that the studied strain of Aspergillus niger has a good potential for use as a strain-producer of citric acid using Jerusalem artichoke tuber extract as a growth medium. [ABSTRACT FROM AUTHOR]

In recent years, there has been significant attention toward the incorporation of alternative functional feed ingredients in monogastric diets. The objective is to improve sustainability and optimize animal performance both under normal conditions and in heat stress situations. Among these alternatives, Jerusalem artichoke (Helianthus tuberosus L.) has emerged as a promising candidate due to its nutritional composition and potential health benefits. This review aims to investigate the potential utilization of Jerusalem artichoke in monogastric diets and the impact on productive performance parameters. Moreover, the potential prebiotic effects of Jerusalem artichoke on the composition and activity of monogastric gut microbiota are revealed, showing its implications for gut health and reduction in pathogenic bacteria. The incorporation of Jerusalem artichoke in monogastric diets poses several challenges, such as limitation of the dietary inclusion rate. However, there are also future perspectives to consider, such as optimizing processing techniques, evaluating the effects of different cultivars, and exploring potential synergies with other dietary feed ingredients. In summary, this study provides a comprehensive overview of the key findings and unique perspectives on the utilization of Jerusalem artichoke in monogastric diets, highlighting its potential as a valuable feed ingredient. [ABSTRACT FROM AUTHOR]

In this study, a new method based on the HPLC online scavenging diphenyl-1-picrylhydrazyl (DPPH) radical activity and Q-TOF/MS for the rapid screening and identification of caffeoylquinic acids in Jerusalem artichoke, and its antioxidant activity was evaluated. The mobile phase was acetonitrile-0.1% formic acid aqueous solution (gradient elution), and the samples were separated by C18 column. The samples were mixed with DPPH radical solution in PEEK tube and then entered UV detector, the detection wavelength were 280 and 517 nm, and the online screening of caffeoylquinic acid components was realized by the negative peak generated at 517 nm. Results showed that, under the negative ion mode, according to the precise molecular weight combined with the standards, five antioxidant compounds were screened from the Jerusalem artichoke, including chlorogenic acid, caffeic acid, 3,4-O-dicaffeoylquinic acid, 3,5-O-dicaffeoylquinic acid, 4,5-O-dicaffeoylquinic acid. The free radical scavenging rate of each component to DPPH, ABTS+ and superoxide anion was in the range of 54.63%~95.43%, 8.32%~69.63%, 27.37%~51.40%, and were positively correlated with the concentration. In this study, the caffeoylquinic acids in Jerusalem artichoke were rapidly identified and their antioxidant activities were explored, which provided a scientific basis for the development and utilization of caffeoylquinic acids in Jerusalem artichoke.